FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I base my pricing on the job and number of people usually $20.00 a person .
- What is your typical process for working with a new customer?
Talk to them and see what kinds of foods they like and make a menue to there liking
- What education and/or training do you have that relates to your work?
I go to food conferences and festivals. I have cooked in several of the restaurants around the county and setup menue for a few of them and ran their dinner shift